I was talking with someone regarding the dimpled loaf pans and they don't like them because of the aluminum. They only used stainless steel.
What are your thoughts about the metal for bread pans and what pans do you think are best?
Thanks for any input.
Today I moved my water pan from the middle of the lower rack to directly above one of the gas heat entrances on the side. Instead of the pan just putting off some steam it came near a rolling boil for the duration of my bake. I had steam alright! :) My loaf seemed to cook quicker too. Is this normal? It did achieve a nice color though a little dark on one side(I shoulda rotated it about 15 minutes in). Looking forward to cutting into this tomorrow after it sits for a day.
I am looking for a standard length/width (9x5?) bread pan the is about 5 inches tall. I want to make sandwich loaves that don't have the typical "shoulders" loaves get from shallower pans from when the dough rises and tried to spread outward. I have accomplished this with foil as an experiment but would like to find a permanent solution. I have seen the pullman pans but for some reason they seem inordinately expensive and may not be tall enough-I don't want to use the lid.
So, where can I get such pans? I have checked many sites on the internet but not found any yet.
Hello, I am searching for a type of foaccia deep pan type bread. Recently, on Food Network - saw episode containing bread that was baked in large pan and appeared to be about 2 inches thick. It was then cut into squares a out 4 or 5 inches wide and sliced in half for sandwiches. Does any one know what type of bread this could be???? IF so, what type of recipe would you use???? Thank you!!!!
I'm looking for a good pizza pan for deep dish. I'm not sure about size so let me know anything. I've tried to find a cast iron for their wonderful radiance of heat but those do not seem to be available. The next best guess I have is one of the heavy 16-gauge alluminum pans. Let me know what has worked for you, brands, and places to buy from. Thank you very much!
On various trips to visit my sister in Boston, we have had hot dogs on buns that are different than the ones we see in Colorado. The New England hog dog bun is baked in a pan, very close together, so the sides have no crust on them. King Arthur Flour sells a pan specifically for this, which is 15 1/2" x 6 1/2" and costs $39.95. That price seems excessive to me, so I am wondering if these could be made in a generic pan and if so, how?